This gluten-free and dairy-free pudding came from thebettyrocker.com. It has all the fall flavors wrapped up in one warm, nourishing, pumpkin-y dish and can be eaten warm out of the oven or cold from the refrigerator. Who wouldn’t love pumpkin pie for breakfast?!
1 15oz can pumpkin puree (canned pumpkin)
2 eggs (if you don’t eat eggs, make flax eggs: one flax egg is 1 T flaxseed meal + 3T water)
1 11oz container culinary coconut cream (you can also use canned full-fat coconut milk)
3 scoops vanilla protein powder (optional)
1/4-1/3 cup maple syrup – taste the batter and add more if needed, the amount depends on how sweet your protein powder is
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp sea salt
- Preheat oven to 350 degrees.
- Add all ingredients to the blender and blend.
- Pour into ramekins (I used 6 6oz ramekins)
- Bake for 40-45 minutes or until a toothpick inserted comes out clean
Topping suggestions: coconut cream and berries, hemp seeds and Greek yogurt, walnuts and bananas